These cinnamon rolls are free of dairy, eggs, and refined sugar and made in under an hour using instant yeast. Overnight instructions included.
There’s nothing like the aroma of bread baking in the oven. Yeast, flour, sugar, and milk come together to make such a delicious creation. Cinnamon rolls are the occasional treat we like to make on days we feel like splurging. Christmas morning, birthdays, or just because. There doesn’t always have to be a special occasion; the fact that they’re utterly delicious is reason enough.
These classic cinnamon rolls are given a little twist using coconut sugar and maple syrup as the sweeteners, making these rolls free of refined sugars, but you seriously can’t even tell. I also make these dairy-free/vegan friendly on occasion by using dairy-free butter and almond milk, but regular butter/milk can also be used.
Love these cinnamon rolls? Then check out these super yummy vegan cardamon buns!
Depending on the day and what ingredients I have on hand, I often make a cream cheese glaze to drizzle over the top (recipe included below.) But on days I want that classic cinnabon-like roll, I make a simple vanilla buttercream (shown in the photos) to spread over the hot rolls. It melts into the swirls and makes them sooooo yummy! 😋I use all unsalted butter in this recipe, because butter is one of the only dairy products that doesn’t affect me, but you can use a combo of dairy-free butter/vegetable shortening, if you don’t eat dairy.
These rolls are seriously a must try! They’re simple to make and, by using instant yeast, can even be ready in under an hour! It’s also very easy to prepare the rolls the night before and bake them fresh for breakfast. Just make everything as instructed, but instead of letting them rise for 30 minutes, cover the pan and place into the refrigerator. In the morning, let them sit in a warm place for 30-60 minutes before baking and then bake as instructed. Enjoy!